Eating Low with Amy
Your guide to low carb, low cal, low fat cooking!
Episode 31: Larb, tasty food with a funny name.
Hi, this is Amy and welcome to Eating Low. Today we’re going to be making a dish that has a really funny name but it sounds really tasty. It’s called Larb and I’m not sure from pronouncing that right. It’s from Thailand and its L-A-R-B I’ve also seen it sound L-A-A-B, so you can look that up on Google if you’re really interested and somebody on my blog has left it as an idea, has something to do with brown chicken. And so I have my browned my ground chicken and this is really easy. There’s a lot of ingredients but it goes kind of fast, you just have to chop up a few things and you’re done.
So we’ve got our ground chicken and I’m going to turn it down a little bit. We’re going to add two tablespoon of—actually first, I’m going to do fish sauce. Now, I couldn’t find something that said fish sauce so I’m using oyster sauce. May come out kind of gross but I think it’s actually the same thing so I don’t think we need to totally worry. If you can’t find fish sauce, you could probably substitute like soy sauce or just something to give it a well extra flavor and this is one and a half tablespoons of the fish sauce. So, I’m putting that in and I’m actually using real measures because people have been problem that I’m not very exact. Oh my God this is going to take— I just poured myself with lime juice. I’ve had the world’s smallest hole in my lime juice but again bear with me while we wait for 10 years for my lime juice to come out kind of funny, all right so there’s one. I’m using like all my strength to like squeeze this lime. And if you just buy that the regular bottle or how about like a real lime so you won’t be using this squeezy thing. With this, it could take forever and ever and ever, we’re almost there.
So this seems like a really good idea and I have a lot of the ingredients already because I made the coconut lime chicken. So I put us to ingredient and it’s going to stir it around really quick. Oh wow that already smells really good. It is smelling very tasty. I’ve never had fish sauce and then it kind of scared me because I didn’t know what was it, it does smell good
So now we’re going to add the rest of the ingredients. First I’m just going to dump these in. I’ve got two green onions that I chopped up. I’ve got two tablespoons of shallot which is like—they look like a little tiny miniature onions. If you couldn’t find a shallot, you could probably use like a regular onion you know play with it, do what—do the best that you can do. I’ve also got—I’m going to add a half teaspoon of green pepper and you can play around with these measurements, you don’t have to use as much as I use. It’s really up to you, this is the good guideline but you don’t have pull and go buy that.
And then I got chili sauce. You may want to go easy on this, try and find the lowest carb one you can because I did notice there some that are sweet, don’t get those and it has a little bit of variant and then you can now carb that are in these so I’m using a sweet brand of that. Whatever come out of the bottle I got it, it’s like catsup, it’s coming really slow. It’s probably going to be so spicy, maybe not. Oh, God that smells good, wow! And then last thing we’ve got three tablespoons of cilantro and three tablespoons of mint. And both of this I just chopped up and I’m throwing in. See, we are done.
Now, when you get this all mixed together, you just throw it all together and then you may want to taste it and then just to tease me. Maybe you need—you know and you want like a little more lime juice maybe one of a little more of the chili sauce or even the fish sauce. It’s really up to you. The way I make it doesn’t have to be the way you make it. All right, so we’ve got that—I’ll start, oh my God, it smells so good. It’s very exotic smelling and I love food like this because you know I get bored. I don’t want to eat a plain old chicken breast, and I’m sure you don’t either.
Okay so, and we got like a little and put that in my plate and really pour—this is traditionally served actually as a salad so I made some lettuce, I got some cucumbers, you could do tomatoes just as low little ways means into tomatoes. And just go put some on my plate. Actually I should taste this first to see if I need anything extra. Hot, I mean in right over the—wow! And that is like an explosion in there of just like all different kinds of flavors, wow! You got the cilantro and the mint and that chili and wow—I’m now fascinated, this is like such a great idea and I never would have known it just even existed. Except somebody left it on my blog and I have to Google it. I thought it was Tae-bo. I was like war, what the hell is that. And so I looked it up and I think this recipe, there’s many different versions but I think is important because it seemed the easiest and it had pretty base of ingredients. Real Larb has rice, it’s like a rice powder in it. So, I just cut that out we don’t need that but you can look it up online if you’re interested and more of a history of it or to see other versions of it.
Most of them are very similar to this. I’m hungry, I’m having a lot. The spices and stuff, you do need to watch out for the carbs when you get a chili sauce and you know you can leave some stuff out if you want that wow. And this is a great, good meal, its mint and the vegetable and that’s really diet fun. So good, wow I’m going to be making this a lot.
Anyway thanks for eating low with Amy.
